Thịt Kho (Vietnamese Braised Pork and Eggs)

A Traditional Vietnamese Comfort Food Shared with Love.  One of my favorite parts of traveling and spending time with family is learning recipes passed down through generations. Last Christmas, during a visit to my son Marcus and his girlfriend Van's home in Washington, I was introduced to one of Vietnam's most beloved comfort foods--Thịt Kho (Vietnamese Braised Pork and Eggs).

As someone who loves exploring cuisines from around the world, I was immediately drawn to the incredible aroma filling their home. The tender braised pork, rich caramel sauce, and perfectly seasoned eggs created a meal that was both simple and unforgettable. After my first bite, I understood why this dish has been a treasured family recipe in many Vietnamese households for generations.
Van generously shared a traditional recipe with me, and I'm excited to share it with you. Recipes like this remind me that food has a beautiful way of bringing people together, no matter where we come from. I hope this dish inspires you to gather around your own table and create lasting memories with the people you love.

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients
For the Pork

• 2½ pounds pork belly or pork shoulder, cut into 1½-inch cubes
• 6 large eggs
• 2 cups coconut water (traditional) or 1 can CoCo Rico Coconut Soda for a slightly sweeter variation
• ¼ cup fish sauce, divided
• 1 tablespoon regular soy sauce
• 1 tablespoon dark soy sauce
• 1 fresh chili pepper, sliced (optional)
• 3 tablespoons cane sugar
• 6 cloves garlic, minced, divided
• 2 shallots or 1 small onion, finely diced
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt (optional)

Garnish

• Sliced green onions
• Fresh cilantro (optional)

Instructions
Step 1 – Prepare the Eggs

1. Place the eggs in a saucepan and cover with cold water.
2. Bring to a boil.
3. Reduce the heat and simmer for 10 minutes.
4. Transfer the eggs to an ice bath.
5. Peel and set aside.

Step 2 – Prepare the Pork
Bring a pot of lightly salted water to a boil.
Add the pork and boil for 5 minutes to remove impurities.
Drain, rinse with cold water, and pat dry.
Season the pork with:

• 2 tablespoons fish sauce
• 1 tablespoon minced garlic 
• Black pepper
• Salt (if using)
• Sliced chili pepper (optional)

Mix well and marinate for 30 minutes.

Step 3 – Make the Caramel
Heat a large Dutch oven or heavy-bottomed pot over medium heat.
Add the cane sugar and allow it to melt without stirring.
Watch carefully as the sugar changes from golden to a deep amber color.
Immediately add the marinated pork and stir to coat every piece in the caramel.
Be careful—the caramel will be extremely hot.

Step 4 – Brown the Pork
Cook the pork for 5–7 minutes, stirring occasionally.
Add:

• Remaining minced garlic
• Shallots or onion

Cook for another 2 minutes, until fragrant.

Step 5 – Build the Braising Liquid
Stir in:

• Remaining fish sauce
• Regular soy sauce
• Dark soy sauce
• Coconut water (or CoCo Rico)

Bring everything to a gentle boil.
Reduce the heat to low.
Cover and simmer for 60 minutes, stirring occasionally.

Step 6 – Add the Eggs
Add the peeled eggs to the pot.
Continue simmering uncovered for another 20–30 minutes, allowing the eggs to absorb the flavorful braising sauce.
The dish is ready when:

• The pork is fork-tender.
• The eggs have turned a beautiful golden brown.
• The sauce has reduced into a rich, glossy glaze.

Taste and adjust the seasoning if needed.

Serving Suggestions
Serve over:

• Steamed jasmine rice
• Brown rice
• Cauliflower rice for a lower-carb option

Pair with:

• Fresh cucumber slices
• Pickled mustard greens
• Steamed bok choy
• Chinese broccoli (gai lan)

Dianne's Kitchen Tips
Pork Belly or Pork Shoulder?
Pork belly creates the richest, most traditional version of this dish, while pork shoulder is a leaner option that still becomes wonderfully tender after braising.
Don't Rush the Braise. The magic happens during the slow simmer. Low-and-slow cooking develops the deep caramelized flavor that makes Thịt Kho so comforting.
Don't Skip the Eggs: The eggs slowly absorb the rich braising sauce and become one of the most flavorful parts of the meal.
Coconut Water Matters: Traditional Vietnamese recipes use coconut water—not coconut milk. Coconut water adds a delicate sweetness without making the sauce creamy.
Make It Ahead: Like many braised dishes, Thịt Kho tastes even better the next day after the flavors have had time to meld together.

Storage: 
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. For the best texture, freeze the pork separately from the eggs if possible.
To Reheat: Warm gently over low heat, adding a splash of water if the sauce has thickened too much.

Nutrition Highlights

• High in protein to support muscle health
• Rich in iron and B vitamins
• Naturally gluten-free when prepared with gluten-free soy sauce
• Coconut water provides natural electrolytes and subtle sweetness

Cooking with Dianne Morin. One of the things I love most about cooking is discovering the stories behind the recipes. Every culture has dishes that bring families together, and Thịt Kho is one of those treasured meals. During my visit with Marcus and Van, I experienced firsthand the warmth and hospitality that surrounded this dish, and I'm grateful. 

At Cooking with Dianne Morin, my goal is to help busy home cooks prepare wholesome, delicious meals inspired by Jamaica, India, the Caribbean, and cuisines from around the world. I hope this recipe encourages you to explore new flavors, embrace different culinary traditions, and create meaningful memories around your own table.
Happy Cooking!
Dianne Morin